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LOCATION: Recipes >> Desserts Pudding >> Persimmon Pudding 03

Print this Recipe    Persimmon Pudding 03

Persimmon Nut Pudding
Yields 8 servings

1/2 cup butter, room temp.
3/4 cup firmly packed brown sugar
1 egg
1 cup flour
1 3/4 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 cup milk
1 cup fresh persimmon puree
3/4 cup walnuts, finely chopped
2 Tbsp grated orange peel

Butter 1-quart mold with tight-fitting lid; butter inside of lid.
Cream butter and sugar in large bowl until light and fluffy. Blend
in egg. Sift in flour, soda, ginger and nutmeg alternately with
milk, blending well after each addition. Mix in persimmon puree,
nuts and orange peel. Pour into prepared mold. Set on rack in deep
large saucepan. Fill pan with warm water up to 2/3 sides of mold.
Cover and steam 2 hours over medium heat, adding more water if
necessary.


ORANGE SAUCE

1/4 cup butter, room temperature
3/4 cup sugar
1/3 cup fresh orange juice
4 Tbsp water
1 Tbsp grated orange peel
1 egg

Cream butter with sugar in medium saucepan. Blend in orange juice,
3 tablespoonsful of water and orange peel. Stir over low heat until
smooth and creamy, about 5 minutes. Beat egg with remaining 1
tablespoonful water in small bowl until well blended. Add to mixture
and stir until sauce thickens and coats back of spoon, about 15
minutes. Serve sauce warm.

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